Recipes
DIRECTIONS
Process all ingredients in food processor, pulsing until slightly coarse in texture.
Ingredients
8 ounces tomatillos husked and rinsed (about 5-8 tomatillos)
1 3/4 cups California green grapes, separated and rinsed
2 tablespoons cilantro, coarsely chopped
2 cloves garlic, minced
1 jalapeño, coarsely chopped (seeded if preferred for less heat)
1/2 teaspoon salt
1 tablespoon lime juice
DIRECTIONS
Process all ingredients in food processor, pulsing until slightly coarse in texture.
Notes
Prep/cook time 10 minutes Keeps refrigerated for 3 days.
This is a Vegan recipe
This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Vegetarian recipe
This is a Dairy-free recipe
Servings
Makes 2 cups
Serving Suggestions
Serve with grilled chicken or seafood. Or serve with chips for dipping.
Nutritional Information
Nutritional analysis per serving: Calories 37; Protein < 1g; Carbohydrate 9g; Fat .5g (12% Calories from Fat); Saturated Fat 0g; Cholesterol 0mg; Sodium 147mg; Fiber .9g.
ABOUT California TABLE GRAPES
Californians have been cultivating grapes for more than two centuries. Today, 99 percent of U.S. table grapes are produced in California's warm, dry climate that is ideal for grape growing. With 90 grape varieties grown, California grapes come in three colors—green, red, and black—and are in season from May through January.
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